Enjoy my lemon blueberry cake recipe! It's full of refreshing citrus flavour and paired lemon cream cheese buttercream frosting.
Why I love this lemon blueberry cake recipe:
- It’s flavourful and refreshing
- It uses simple ingredients
- It’s moist but has a perfect crumb
- Cream cheese frosting, do I need to say more?
To Assemble This Cake
- Place your first lemon cake layer on your cardboard cake board.
- Apply a thin layer of buttercream on the cake. Pipe a ring of buttercream around the perimeter of the cake. This helps to prevent the blueberry compote from seeping out the sides of the cake when you stack your layers. Make sure that the ring of buttercream you piped is higher than the level of the blueberry compote.
- Place into the freezer for 5 minutes to allow the buttercream to set before placing next cake layer on top.
- Repeat with remaining two cake layers.
- Cover cake in a thin layer of buttercream frosting - the crumb coat. Chill cake in freezer for 10 minutes after completing crumb coat to ensure your cake isn’t wobbly and doesn’t accumulate a lot of crumbs while you are smoothing it out.
- Apply the rest of your buttercream to the cake.
- Garnish with fresh blueberries!
If you try this recipe, make sure you take a photo and tag BAKED by Blair on social media and use the #bakedbyblair. I would love to hear how you enjoyed the recipe, so comment below! If you want to pin this recipe and save it for later, go ahead and click the pin button any of the photos above and save it to your favourite desserts board on Pinterest! ENJOY!
BBBxx
Lemon Blueberry Cake recipe
This lemon blueberry cake is moist, flavourful and perfect for summer. Packed with fresh citrus flavour, this is one of my favourite recipes!
Ingredients
- ½ cup Unsalted Butter At room temperature
- ½ cup Vegetable Oil
- 1½ cups Granulated Sugar
- 5 Egg Whites At room temperature
- 1 teaspoon Pure Vanilla Extract
- 3 cups Cake Flour Sifted See substitution option above
- 1 tablespoon Lemon Rind About 3 lemons
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- ¾ cups Buttermilk See substitution above
- ¾ cups Fresh Lemon Juice
Instructions
- Preheat your oven to 325 degrees F. Spray three 8-inch cake pans with non-stick spray. Set aside.
- Into the bowl of an electric mixer with the paddle attachment, beat butter and oil together for 3-4 minutes until they are unified.
- Add sugar into the mixture and beat on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
- With the mixer on low speed add egg whites in one at a time followed by the vanilla. Beat on high until mixture is smooth and light in colour.
- While your mixture is mixing, sift flour, baking powder, and salt into a medium bowl. Zest lemons and add to flour mixture.
- With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined. Scrape down the bowl and add one half of the butter milk/lemon juice and again mix until just combined. Repeat this process. Begin and end with the flour mixture. Do not over mix or your cake will become quite dense.
- Distribute cake batter evenly between three 8-inch cake pans. I like to use a kitchen scale to ensure batter is divided equally.
- Bake for 25-28 minutes, or until knife comes out clean. Each oven is slightly different, so I suggest setting your timer to 20 minutes and watching carefully from there!
- Cool on cooling rack for 10 minutes before inverting and removing cakes from can pan to cool completely.
Blueberry Compote
Perfectly sweet and tart blueberry compote to pair with so many different cake flavors.
Check out this recipe
Lemon Cream Cheese Frosting
Silky, smooth, and perfectly tangy cream cheese frosting. This is the most delicious frosting and accopaniment to lemon cake layesr!
Ingredients
- 2 cups Unsalted Butter Cool - not room temperature
- 8 oz Cream Cheese Cool
- 6 cups Powdered (confectioners) Sugar
- 3 tablespoon Lemon Juice
Instructions
- In the bowl of your electric stand mixer, beat butter using the paddle attachment until smooth and creamy approximately 1-2 minutes.
- Add in cold cream cheese and mix until combined. Scrape down the sides of the bowl and add in lemon juice.
- With the mixer on low, add in sifted powdered sugar 1 cup at a time and mix until light and fluffy- about 2-3 minutes.
- Cream cheese buttercream can become extremely soft, so make sure not to over mix. Soft buttercream will be challenging to apply to your cake.
Vanessa says
I LOVE this lemon cake! It’s the perfect amount of tangy! And paired with a light cream cheese frosting it just works so well!
My go to Lemon recipe!
Blair Braz says
I'm so glad you love it Vanessa!
Baishakhi says
It looks delicious. Thanks for sharing this recipe.
Janelle says
I made this cake for my husbands birthday and he was IN LOVE. He is a huge lemon fan and the blueberries added another layer of flavor. The compote was the right amount of sweetness and I could literally eat the cream cheese frosting by itself. I can’t wait to make this again!
Blair Braz says
Oh my gosh, the cream cheese frosting is just next level, right! Thanks for the review.